Show f Cis Kitchel L Ii AND AD D CANDIED O l LL Orange or grapefruit lade a h I delicious with I 1111 toast foi lot tea ten or r breakfast It if a tI dish diah of ot stewed slewed l prunes has be bein n tho the breakfast a II Id bl bli of ot marrna- marrna marmalad lad tho the toast and an coffee otreo adds the necessary touch to the tho I While many people object to the of at marmalad of ot citrUs fruits this thia very tang lanG m kes a 11 aI I I for or jaded Home mado marmalade can be beI I mode just as bitter as one desires It Candled Candied orange peel I li it a 15 I meat easily made nin-do at home homo and a change chanSe from cindy Clendy A of or-inge or peeling will be beI I quits ule as aa acceptable on one corner lot of tho the bridge table as the usual dish I of ot bon bons No 0 o English tea is l ever er complete I its Ita marmalade and anti the English people like Ilke If I with Ith a 0 I ting Ono One call calls for tor bit bit- C to mi ml with the se 8 eel the bitterness Is controlled by bythe byth the th numer of times the th skins skims are I I A rth r sour our orange should l be chosen L Lemons mons may be bo added It a hat tart rna I Is I de-I dc- dc sired Lemons ilo do not add to 10 the of ot tho I c C RL L I sugar suga One dozen navel s s Cut CIt oranges in halves babes and scoop out the pulp Put penis peels In a 0 I large rge cover with Ith cold water vater and Wing to the boiling point maIn DraIn from ater and I to kettle Add boiling water eater to more than cover coer and simmer until It will sill tal take tAko o about two hours Drain Dral and ind let Jet cool Scrape out the white while iside 1 with sIth a II strong spoon I only the tho low liow outside Cut Into narro narros strips Combine Combino peel Knit hn n l pulp and weigh tso Lse three three- fourths as much sugar as orange Put pulp antI and straws tra In l J JIng Ing kettle and bring to the thc point Sift in sugar and boll un- un until Un ui til thIck anti and clear It tae tal-e l Turn and cover 0 er with par l lIen hien hen coil rold The Tho pulp Is removed I froio the skins skin with a R strong tea teaI I or orange spoon leaving the main mcm- brano brane In the skins TIO TIO R L u nC Six oranges S Z small grapefruit lemons 3 quarts water wot r S pounds lOundS sugar u Ipe fruit nith a damp cloth P Peel el one ral grapefruit and discard the rind Scrape crapo oft off ot all the white simile possible pos pos- possIble sIble from froni the time fruit Cut all the fruit In very iery thin slices removing seeds and white pith In the cen- cen t ter r Put fruit in a large Irr coV cover r with 3 quirts of ot water and I let soak cook k from noon of ot one day to morning of ot the next Put over th the tho fire tiro and boll boil 2 4 hours Add su sugar quo so- toI I gar Far and one more quart QuaIl ot of water and let stand until cool Wen ten cool col return turn to the tiro firo and cook coo I one hour Jr stirring often Skim as a noces n Ns ary l Pour Into i and cover with paraffin when hen cold old nED r on GJ PEEL I skin akin from oranges In Inn li neat n at sections Put peel Into coli cold coldwater water end Ind bring to the th boiling point Doll Boil ten minutes Change Chane Changewater Changewater water and boll ten minutes again I Change Chang Chan water ater and boll lial hlll an hour I from water and let cool Cu CuIn Cut CutIn Cutin In narrow strips with scissors sors and Sure me Use one ono cup o ot of sugar to for r ev every rv cup of straws and nd cup cu up boiling water ater Make blake a 0 of o t sugar and water ter add orange orance straws straw g and boil until clear Lift straws ls y with a 0 pair o ot of candy candi y I tongs tong roll roli In granulated sugar anc and andI 1 I spread on a platter Place In the tho th sun to c cr en and become firm Co Copyright 1923 NEA Service Serice I Inc Ine In 00 j |